Garlic Butter Steak Pasta

Garlic butter steak and pasta is my favorite answer to What should I make when I want something a little fancy but easy enough for weeknights. Fork-tender steak bites are nestled in a creamy spicy Cajun Alfredo and tossed with springy twisted pasta creating a dish that feels both comforting and a little indulgent.

I made this for a last-minute dinner with friends and we polished off the pot before anyone could reach for seconds. It is now a top-request dinner at my house.

Ingredients

• Sirloin steak cubed: lean and juicy these hold up perfectly to the heat look for bright red color and little marbling for tenderness
• Olive oil: for searing adds flavor and helps brown the steak choose extra virgin for fullest flavor
• Butter: unsalted preferred so you can control saltiness for the richest buttery sauce
• Fresh garlic minced: brings the signature garlic kick look for firm plump cloves
• Garlic powder: another layer of garlic that seasons the steak beautifully opt for fresh and fragrant powder
• Smoked paprika: adds warmth and depth use Spanish smoked paprika for added richness
• Salt and pepper: essential for seasoning
• Red pepper flakes: for subtle heat go easy if you are heat sensitive
• Twisted pasta such as rotini or fusilli: the spirals hold on to every bit of sauce select high-quality pasta with a bit of tooth
• Heavy cream: the base for the Alfredo sauce use full fat for the creamiest results
• Parmesan cheese: tangy and salty use freshly grated for best melting and flavor
• Cajun seasoning: creates the Cajun Alfredo twist pick your favorite blend and taste for salt
• Fresh parsley: for a splash of color and a clean fresh accent chop right before serving for brightness

Instructions

Prepare the Pasta:

Bring a large pot of salted water to a rolling boil. Cook the twisted pasta until al dente usually about 8 to 10 minutes tasting for just a slight bite. Reserve half a cup of pasta water before draining for later thinning of the sauce.

Season and Sear the Steak:

Toss the cubed sirloin with salt pepper garlic powder and smoked paprika ensuring every surface is coated. Heat olive oil in a large skillet over medium-high heat until shimmering not smoking. Place steak cubes in a single layer and let them sear without moving for about two minutes then turn and brown each side for even crust. Remove the steak from the pan and set aside resting ensures juicy bites.

Create Garlic Butter Base:

Reduce heat to medium and add butter to the skillet scraping up any browned bits from searing for extra flavor. Once melted add minced garlic stirring constantly for one to two minutes until golden and fragrant take care not to burn the garlic as it becomes bitter.

Build the Cajun Alfredo Sauce:

Pour heavy cream into the skillet along with Cajun seasoning garlic powder and a pinch of salt and pepper. Bring to a simmer gently stirring then let it bubble for three to four minutes until slightly thickened. Mixing in Parmesan cheese off the heat allows the sauce to become silky smooth and perfectly creamy.

Combine with Pasta:

Add drained pasta directly into the sauce in the skillet toss thoroughly to coat every spiral. If your sauce becomes too thick drizzle in a splash of reserved pasta water for a glossy finish.

Finish with Steak and Serve:

Return cooked steak into the pan giving everything a thorough mix until the steak bites are warmed through and coated in sauce. Transfer to plates or a serving dish garnishing generously with chopped fresh parsley for color and a burst of freshness. Serve immediately while hot and bubbly.

One of my favorite parts of this dish is swirling the spirals through the creamy sauce picking up bits of steak and a touch of heat from the Cajun spices. My family always fights over the last spoonful of sauce left at the bottom of the serving bowl.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. For reheating add a splash of cream or milk to loosen the sauce before microwaving or warming gently on the stove. To freeze portion the steak and pasta separately for the best texture and thaw overnight before recombining.

Ingredient Substitutions

You can swap sirloin steak with strip steak flank or even chicken breast if you prefer a lighter touch. For a dairy free version use coconut cream instead of heavy cream though the sauce will be a little less rich. If you are out of Parmesan try pecorino romano for a sharper flavor or use a vegan parm for a plant based twist.

Serving Suggestions

This dish is rich so it shines with simple sides like a crisp green salad and a slice of garlic bread. For a colorful meal serve alongside roasted broccolini or steamed green beans. A lemon wedge squeezed just before eating brightens up the creamy sauce.

Cultural and Historical Context

Italian American comfort food and Cajun flavors meet in this recipe. Pasta Alfredo was always a special occasion treat while Cajun seasoning reminds me of celebratory southern meals brimming with spice and warmth. This dish is the best of both cozy traditions.

Seasonal Adaptations

Lighten up by swapping heavy cream for whole milk and doubling the fresh parsley in the spring. For a summer barbecue twist grill the steak outdoors and toss into the sauce at the last minute. In the fall add roasted cherry tomatoes for sweetness. In winter use a little more butter for extra comfort.

Try this once and it might become your new weeknight favorite. The combination of buttery steak and creamy pasta is nothing short of irresistible.

Recipe FAQs

→ How do I keep steak bites tender?

Cook steak over high heat for just a few minutes until browned. Avoid overcooking to ensure juicy, tender pieces.

→ Can I use a different type of pasta?

Yes! Substitute any short pasta, such as penne or farfalle, for the twisted pasta to capture sauce nicely.

→ What makes the sauce creamy?

The sauce uses heavy cream and Parmesan cheese, creating a smooth texture that coats the pasta and steak evenly.

→ Is the dish very spicy?

The Cajun seasoning and red pepper flakes add a pleasant heat. Adjust quantities to match your spice preference.

→ Can I prepare this meal ahead of time?

It’s best enjoyed fresh, but you can prep steak and sauce in advance, then combine and reheat gently before serving.